Rhubarb Berry Cheesecake Pie

Rhubarb Berry Cheesecake Pie

INGREDIENTS:
  1 package (8 oz) cream cheese, softened
  1 can (14 oz) sweetened condensed milk
  1 tsp grated lemon peel
  6 T lemon juice
  1 tsp vanilla extract
  dash salt
  1 graham cracker crust (9 inches)

TOPPING:
  2 C sliced fresh or frozen rhubarb
  1/2 C sugar
  1/4 C water
  1 pint fresh strawberries, hulled & halved lengthwise
  2 tsp lemon juice.

DIRECTIONS:
  In a large bowl, beat cream cheese and milk until smooth.  Beat in
  lemon peel, lemon juice, vanilla and salt; pour into crust.
  Refrigerate, covered, 2 hours.

  Meanwhile, in a large saucepan, bring rhubarb, sugar and water to a
  boil.  Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb
  is tender.  Drain.

  Stir in strawberries and lemon juice.  Refigerate until cold.  Serve
  pie with topping.  Yield:  8 servings. 

(Here's another rhubarb recipe to help you use up some of that stuff that just
seems to keep on growing)